Macaroons 225 g icing sugar 130 g ground almonds, blitzed in a food processor until finer 3 egg whites 60 g caster sugar a few drops of red food colouring
Ganache 90 g dark chocolate, broken into squares 50 ml Greek yoghurt bought icing (optional)
Preheat the oven to 120 °C. Line a baking sheet with baking paper and grease with non-stick spray. Dust with cornflour.
Macaroons: Sift together the icing sugar and ground almonds 3 times. In a separate bowl whisk the egg whites until soft peaks form. Spoon in the caster sugar, whisking until the mixture becomes thick, white and glossy. Add the food colouring and blend. Fold in the almond mixture a spoonful at a time. Put the mixture into a piping bag with a round nozzle and pipe 2- to 3-cm circles on the baking sheet (don’t twirl the nozzle). Rapidly lift the nozzle so it doesn’t make a point. Leave the macaroons for 20 minutes or until they’ve formed a skin on the surface. Bake for 20 minutes or until the macaroons can be lifted with a palette knife. Leave to cool on the sheet.
Ganache: Melt the chocolate in the microwave. Stir every 15 seconds. Stir in the yoghurt and let the mixture cool until thick. Sandwich the macaroons with the ganache. Leave until firm.
INFO & TIPS
Pipe hearts on top with bought icing.
Preparation time: 15 minutes
Cooking time: 20 minutes
standing time: 20 minutes